Drain the tomatoes from the can. Set 4 - 5 whole tomatoes aside and the chop remaining, reserving as much juice as possible.
Heat a skillet over medium heat with about 1 tablespoon of olive oil. Add carrots, shallots and garlic and saute until garlic is fragrant, about 2 - 3 minutes. Season with salt and pepper.
Transfer carrot-shallot mixture to a blender along with whole tomatoes that you set aside. Add 1/4 cup of tomato juice from the can (also called the media) to the blender and puree on high until smooth. Return sauce to the skillet.
Stir in chopped tomatoes, remaining tomato juice/liquid, and the other remaining ingredients. Stir and allow to come to a small simmer. Allow mixture to simmer for 10 - 15 minutes to let the flavor develop, tasting and seasoning with salt and pepper about half way through.
When read to serve, scoop out spaghetti squash and transfer to plates. Top with sauce, fresh herbs, "cheese" and additional salt and pepper if desired. (you can also add crushed red pepper flakes if you like some heat)